Are you a salad lover? I am and always have been. It seems lately, the food buzz is making salads in the classical way. If you are a salad purist, then you can appreciate the straightforwardness and a no nonsense approach to preparing a true Caesar Salad, Salade Nicoise, Greek Salad, a basic wedge and my personal favorite, the Cobb Salad.

When making salads at home, I know most people, including myself, usually build their salad bowl with ingredients on hand. But if you ever get an urge to make the real version of a particular salad, it can and will most likely become a true work of art.

Recently, I dined at a local restaurant and ordered the Cobb Salad. It was not what I would call a Cobb Salad. The version I had was not a reflection of the chef’s cooking ability, but rather the chef’s interpretation of the salad. The problem was I had envisioned the classical Cobb salad while waiting patiently for it to arrive and was totally disappointed when it was placed in front of me.

I came home and began my research for a true and classic recipe for the famous Cobb salad. Combing through countless cookbooks and magazines, I found one in Saveur magazine that was closest to the most perfect recipe. Try this true version of a classic for lunch or dinner anytime of the year.

You can email Gazette columnist Cathey E. Noell at foodiegirl82555@aol.com

CLASSIC COBB SALAD

From Saveur Magazine)

For Dressing

¾ cup canola oil

¼ cup extra-virgin olive oil

¼ cup red wine vinegar

1 Tbs. fresh lemon juice

¾ tsp. dry mustard

½ tsp. Worcestershire sauce

¼ tsp. sugar

1 clove garlic, minced

Kosher salt and freshly ground black pepper, to taste

For the Salad

½ head iceberg lettuce, cored and shredded

½ head romaine lettuce, chopped

½ bunch watercress, some of the stems trimmed, chopped

2 ounce blue cheese, preferably Roquefort, crumbled

6 strips cooked bacon, roughly chopped

3 hard-boiled eggs, peeled and cut into ½-inch cubes

2 medium tomatoes, peeled, seeded and cut into ½-inch cubes

1 boneless skinless chicken breast, cooked and cut into ½-inch cubes

1 avocado, peeled, pitted and cut into ½-inch cubes

Kosher salt and freshly ground black pepper, to taste

2 Tbs. fresh chives, minced

MAKE THE DRESSING: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside (or refrigerate, covered, for up to 1 week).

MAKE THE SALAD: On a large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.